The Pitchfork Restaurant, Peregian Beach

Several people had recommended The Pitchfork restaurant to us so when it was time to organise Joan’s 89th birthday family lunch, that’s where I put my vote. John looked around as he thought the location might be loud and Joan doesn’t handle loud very well.

He agreed to go when I said if it was loud we’d apologise and find somewhere else. (I have NO idea what plan B would have been.) John went off with his dad to pick Joan up and the rest of us headed to the restaurant with all her gifts and ‘the cake‘ I’d spent hours decorating. I drove alone with the cake beside me in the cooler. If someone had pulled out in front of me, we’d have had mush but luck was on my side and the cake arrived in pristine condition.

We arrived at The Pitchfork and were met by a lovely young man who showed us where we could sit and it would have been fine but there was no place for the baby’s stroller/bed. No problem at all and we were given the entire back section of the restaurant with plenty of room for baby and oldies.

It was as quiet as you’d want it to be, plus we had a great view into the open kitchen where Craig Galea and his wife Kim, chefs and owners make their magic. Not the best photo and my apologies. I only brought the close-up lens and he wasn’t so close. I’ll take another when I visit gain – and I WILL be visiting again.

Our server, Tatiana Nery, looked after us so well. She made sure everyone was happy and even gave Rob a fresh glass of wine when a fly decided to commit suicide by drowning. We did tell him the fly wouldn’t drink much but he was determined not to find out.

I’d been told the food was going to be very good but I didn’t know how good until I took my first bite. When I spied an appetiser on the menu of roasted carrot, ricotta and walnut tortellini with burnt butter, garlic and sage sauce and some goats cheese and parmesan to top it off, I knew that’s what I wanted – and I wanted it for a main. “No problem,” said Tatiana.

This was so good I insisted that everyone at the table have a bite. My tastebuds were thanking me for choosing this exquisite dish. I’ve since made this at home and I’ll share that recipe soon.

Joan wanted a ‘big steak cooked medium rare’ and that’s just what she got along with a caramelised onion tart, jus and a salad. It was a good thing John was sitting next to her or Charlie would have had a nice treat. As it happened, John had the nice treat because he helped his mother finish the steak. All the steaks are 100% grass fed and if they’re like the steaks at our table, extremely tender.

Since you now know I don’t cook much seafood, my husband quite often will order it and he chose the fish and chips with sauce gribiche. He really enjoyed the crunch outside and the soft, flaky fish inside. Not one bit was sent back to the kitchen.

Emily, the mother of baby Sam wanted fish as well and she chose the fish of the day which was swordfish served with peas, baby zucchini, broad beans, mint feta and salsa agresto. She thought it was delicious and she ate the whole thing.

That leaves John’s dad, Rob who will always order duck if it’s on the menu and he chose the confit duck with kipfler potatoes, sprouts and a creamed mustard sauce. He didn’t like the duck. He thought it was tough and stringy and from a duck lover like he is, it was tough to hear. When I told him I was going to blog about our wonderful lunch at The Pitchfork he said, “Well, be honest and tell them I didn’t like the duck.” Job done.

From all the meals I’ve eaten out, there are always going to be times that something is not going to be perfect so we didn’t let that stop the rest of us wanting to visit again.

Once the plates were cleared it was time for Joan’s cake. The restaurant staff brought it out with sparklers and sang happy birthday to her and then plated it up and served it with vanilla bean ice cream. I think I’d like to celebrate my next birthday there too.

Only little Sam didn’t get a taste of anything. Not just yet but soon! I took this as he was ‘talking’ to me. I understood nearly every word. 🙂

The Pitchfork has been open for three years but it only took the chefs two years to earn the coveted best BYO on the Sunshine Coast at the 2012 Restaurant and Catering Awared. The menu changes with the seasons, except for a few favourites that they’d get in trouble for dropping and I hope the tortellini is one of those.

They cater for those needing to be gluten free and they have several vegetarian options – like the dish I had.

Little Sam so badly wants a piece of The Cake! The look on my face right now (after this second blog post about The Cake) is the exact same as Sam’s! 🙂
Maureen – it is refreshing to read this honest review – sorry to hear the duck wasbad but that “roasted carrot, ricotta and walnut tortellini with burnt butter, garlic and sage sauce and some goats cheese and parmesan on top” sounded amazing!
Now am gonna drown my sorrow over the lack of a piece of that cake with some Godiva Coffee!

I loved the lovely tortellini picture and description. I look forward to making home made pasta some weekend so that I can have a browned butter and sage sauce to go with it. It’s a shame about the tough duck. I would have probably ordered that as well, especially as I was curious about kipfler potatoes … which I ended up googling and found it was a species not a cooking/preparation method.

Sam’s picture makes him look very alert and sociable. I bet you’re waiting until he starts talking. Children are endlessly fascinating as they discover the world around them. Especially other people’s kids so they can home when you’re exhausted with explaining things.

I’m so glad there’s a decent BYO restaurant on the Sunshine Coast. Most of the restaurants we go to up there are fully licensed and that does add extra cost to the night out. I’m always horribly nervous when I have to deliver a cake and as you know, there’s no back-up plan if anything happens. I once had one slide off the cake board. I was able to push it back onto the board but it didn’t look the same! I’ve learnt to put a bit of icing on the board then put the cake on top and that helps it stay in place. The baby is very cute and you got a good picture of him. I think you ordered the best dish and I’m looking forward to your version of the recipe xx

What a wonderful place and to have seating that you have a view of the kitchen was special! 🙂 The food looks delicious, fish and chips is great but I love steak too!! You roasted carrot, ricotta and walnut tortellini looks delicious too!

I bet everyone was surprised to see your beautiful cake! 🙂 Sounds like Joan had a wonderful birthday!

the menu sounds fantastic and I wouldn’t forget the name of the place for sure. We prefer quite restaurants too and of course unique tasty food. Each restaurant has a few best dishes ever and it always happens that one dish isn’t that perfect. At least like that we know that humans make the food from scratch. 😉

All that food looked fantastic Maureen, but I can’t wait to see the recipe for your dish. Roasted carrots are something that I’ve been making a lot of lately. I might be obsessed with them at the moment. 😉

It sounds like a delightful place and like a wonderful time was had by all. Can’t wait for you to share the recipe for the tortellini. It sounds amazing!
So funny, I was visiting you when I got an email comment that you were visiting me. So sad that it can’t be in person! Why do oceans have to get in the way of friendships?

Not withstanding Rob’s disappointing duck it sounds like it was a fantastic place to celebrate a birthday. It’s so nice that they allow you to bring your own cake, I doubt restaurants in Toronto would allow it but then again I’ve never asked. We would just have dinner out and then have everyone back to our place for dessert. That pasta dish you ordered looks incredible, I can hardly wait for the recipe.

So this is the dish! (sorry I’m catching up your post from newest) It looks delicious and the picture looks amazing! It’s true, be honest about the review, and that makes the review more fun to read and real! My husband is a huge duck fan and would be nice to know ahead (unless the chef changes the duck menu etc). Sounds like you all had a very nice birthday celebration!